Campanelle Pasta Salad

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.

3. 3

   Drain the pasta, reserving about 1 cup of the pasta water.

4. 4

   In a 14-inch skillet, heat 1/4 cup of the oil over medium-high heat.

5. 5

   Add the onion and cook, stirring frequently, until soft, about 5 minutes.

6. 6

   Add the garlic and cook for 30 seconds, or until aromatic.

7. 7

   Add the tuna to the skillet and, using a fork, break it into chunks.

8. 8

   Add the cherry tomatoes, artichoke hearts, capers, and thyme.

9. 9

   Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.

10. 10

    Add the pasta, the remaining 1/4 cup olive oil, and the parsley.

11. 11

    Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce.

12. 12

    Season with salt and pepper.

13. 13

    Transfer the pasta salad to a serving bowl and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.